Low Carb Pickled Beet Eggs Recipes

LOW CARB PICKLED BEET EGGS

Steps:

• To hard boil & peel eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.
• To peel hardboiled eggs: Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the covered pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs - not really fresh).
• To pickle: Place peeled hard-boiled eggs in a quart-sized mason jar (or any other heatproof container).
• Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over eggs, cover tightly and refrigerate.
• Chill for at 2 days before serving. Will keep for about 2 weeks in the refrigerator.

BEET PICKLED EGGS

Steps:

• Place beets and eggs in a 24-ounce mason jar.
• In a small saucepan, bring the water, vinegar, sugar and salt to a boil, stirring to dissolve the sugar and salt.
• Pour the mixture over the beets and eggs. Allow to cool, then cover and refrigerate for 24 hours before enjoying.

PICKLED EGGS WITH BEETS

Steps:

• Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.